Gallery

Recipe Summary

prep:
10 mins
bake:
32 mins
total:
42 mins
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°F. Line 12 cups of jumbo muffin pan with jumbo muffin paper liners.

    Advertisement
  • Crush ginger cookies. Toss with chopped pecans in bowl.

  • Stir together the cake mix and 1 cup water in large bowl until well blended. Beat at medium speed for 1 to 2 minutes or until thick and fluffy. Fold in drained berries.

  • Distribute the batter among the prepared muffin cups. Sprinkle tops with cookie-pecan mixture, dividing equally.

  • Bake muffins in lower third of 350°F oven for 32 minutes or until they are puffed and the tops are lightly golden and firm. Remove muffins from pan and transfer to wire rack to cool completely.

  • Once the muffins have cooled, sift the confectioners sugar over the tops.

Nutrition Facts

201 calories; fat 2g; carbohydrates 43g; insoluble fiber 1g; protein 4g; sodium 299mg.
Advertisement